Name: Low Carb Philly Cheesesteak Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 green bell pepper, chopped; 1 yellow onion, chopped; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp onion powder; 4 oz cream cheese; 1 cup shredded mozzarella cheese; 1 cup shredded provolone cheese; 1/4 cup beef broth

This Low Carb Philly Cheesesteak Casserole is a delicious, hearty dish that brings all the classic Philly cheesesteak flavors into a comforting casserole form. It’s packed with tender beef, sautéed peppers and onions, and melty cheese—all while keeping it low carb and easy to make.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect way to enjoy the iconic Philly cheesesteak taste without the carbs from bread. It’s simple to prepare, makes a great family meal, and it’s very satisfying thanks to the rich combination of beef and cheese. Plus, it’s versatile enough to customize with different veggies or cheeses based on what I have on hand.

Ingredients

(Her’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Green bell pepper
Yellow onion
Garlic
Salt
Black pepper
Garlic powder
Onion powder
Cream cheese
Shredded mozzarella cheese
Shredded provolone cheese
Beef broth

Directions

Preheat the oven to 375°F (190°C).
In a large skillet, brown the ground beef over medium heat until fully cooked, breaking it apart as it cooks. Drain excess grease if necessary.
Add chopped green bell pepper, yellow onion, and minced garlic to the skillet with the beef. Cook until the vegetables are softened.
Season the mixture with salt, black pepper, garlic powder, and onion powder. Stir well to combine.
Add cream cheese to the skillet and stir until melted and fully incorporated into the beef and veggies.
Pour in the beef broth and let the mixture simmer for a few minutes to thicken slightly.
Transfer the beef mixture to a baking dish and spread it evenly. Sprinkle shredded mozzarella and provolone cheeses on top.
Bake in the preheated oven for about 15 minutes or until the cheese is melted and bubbly.
Let the casserole rest for a few minutes before serving.

Servings and Timing

This recipe makes about 4 servings. It takes roughly 10 minutes to prepare, 10 minutes to cook the beef and veggies on the stove, and 15 minutes baking time, so you’re looking at about 35 minutes total from start to finish.

Variations

I often switch up the veggies based on what I have—sometimes I add mushrooms or jalapeños for a little heat. You can also swap the cream cheese for a mix of cream cheese and sour cream to change the texture. For a dairy-free version, I’ve tried using dairy-free cheese alternatives with decent results.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop a serving in the microwave for 1-2 minutes until warmed through, or I reheat it in the oven at 350°F (175°C) for about 10 minutes to keep the cheese nice and melty.

FAQs

Can I use steak instead of ground beef?

Absolutely. Thinly sliced ribeye or sirloin works great and gives a more traditional Philly cheesesteak texture.

Is this recipe freezer-friendly?

Yes, you can freeze the casserole before baking or after cooking. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Can I make this recipe keto?

Definitely. This recipe is low carb and keto-friendly as is, thanks to the absence of bread and inclusion of healthy fats from cheese and beef.

What kind of cheese is best for this casserole?

I like using a combination of mozzarella and provolone because they melt well and give that classic Philly cheesesteak flavor.

Can I add other vegetables?

Yes, feel free to add mushrooms, jalapeños, or even spinach to customize the casserole to your taste.

Conclusion

I really enjoy this Low Carb Philly Cheesesteak Casserole because it’s a perfect blend of comfort food and low carb eating. It satisfies the craving for cheesesteak without the guilt and is simple enough for a weeknight dinner. With plenty of cheese, beef, and veggies, it’s a recipe I keep coming back to whenever I want something tasty and filling.